Chicken, Squash and Bacon on Fresh Linguine
with DIY Cream Sauce and Fried Sage Leaves
Everyone loves alfredo, and this one gets a seasonal spin with smoky bacon, sweet squash and savoury sage. You'll be licking the plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
170 g
Butternut Squash, cubes
56 g
Yellow Onion, chopped
7 g
Sage
113 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Cream Cheese
(Contains Milk)
28 g
Pepitas
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, line a plate with paper towels.
- Cut bacon crosswise into 1/2-inch strips.
- When the pan is hot, add bacon. Cook, stirring often, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
- Remove from heat. Using a slotted spoon, transfer bacon to prepared plate.
- Reserve bacon fat in pan. (NOTE: You will use pan with bacon fat in step 2 and step 4.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When bacon is done, reheat the same pan ovre medium-high.
- When hot, add chicken. Sear until golden, 1-2 min per side.
- Remove from heat, then transfer chicken to an unlined baking sheet.
- Bake in the middle of the oven until cooked through, 10-12 min.**
- Strip sage leaves from stems on a separate cutting board. (NOTE: You will use leaves and stems.)
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, onions, Cream Sauce Spice Blend and sage stems. Stir until fragrant, 1-2 min.
- Add squash, cream, garlic salt and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high, then reduce heat to medium.
- Cook until squash is tender, 10-12 min.
- Remove from heat, then remove and discard sage stems.
- Using a masher, mash sauce until it reaches desired creaminess.
- Meanwhile, reheat the pan with reserved bacon fat over medium-high.
- When hot, add pepitas. Stir for 1 min.
- Add sage leaves. Fry until crisp, 1 min.
- Using a slotted spoon, transfer fried pepitas and sage leaves to the paper-towel lined plate with bacon.
- While hot, season fried pepitas and sage leaves with salt, to taste. Set aside.
- Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
- Add spinach, sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Thinly slice chicken
- Divide linguine between bowls.
- Top with chicken.
- Sprinkle fried pepitas, fried sage leaves, remaining bacon and remaining Parmesan over top.
